2 3/4 cups all-purpose flour
1 package rapid rise yeast
1 tablespoon sugar
1 teaspoon salt
1 teaspoon rosemary
3/4 cup skim milk
1/2 cup water
1/2 cup instant potato flakes
2 tablespoons olive oil

Combine 1 1/2 cups flour, undissolved yeast, sugar, salt and rosemary. Heat milk, water, potato flakes and oil until very warm but not boiling. Stir into dry ingredients. Stir in enough flour to make soft dough. Knead lightly on floured surface until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Roll dough into an 11x7 inch rectangle. Beginning at short end, roll dough up tightly. Pinch seams and ends to seal. Place seam side down in an 8.5x4.5 inch loaf pan sprayed with nonstick cooking spray. Cover and let rise about 20-40 minutes or until doubled in size. Bake at 375 degrees for 25-30 minutes or until done. Remove from pan and cool on a wire rack.

Makes 12 Servings
Serving Size: 1 slice